Foodie

Saturday, September 2, 2017

This kuih has been one of my favorites and i have to tweak for an improvement to the previous recipe Kuih Bengka Beras. The tinge of fragrance from the pandan leaves obtained by squishing and crushing the pandan leaves with your fingers into the flour mixture is great, learned by watching how the Thai Chefs do their magic. Do not reduce the sugar as all nyonya kuih has to be sweet enough. I would prefer to enjoy a single piece of goodness than a whole tray of tasteless kuih. The coconut milk played a very important part to this kuih, that is why a can of coconut milk with the highest saturated fat is recommended.